Description
This Air Fryer Chicken Thighs recipe delivers juicy, tender chicken with crispy skin seasoned with a blend of paprika, smoked paprika, garlic, and black pepper. Ready in just 25 minutes, it’s an easy and flavorful weeknight dinner option perfect for busy households.
Ingredients
Spice Mix
- 1 tablespoon paprika
- ½ tablespoon smoked paprika
- 2 teaspoons kosher salt
- 1 teaspoon garlic powder
- ½ teaspoon ground black pepper
Chicken
- 4 bone-in, skin-on chicken thighs (about 2 to 2 ½ pounds)
- 2 tablespoons extra virgin olive oil
To Serve
- Lemon wedges
- Chopped fresh parsley or cilantro (optional)
Instructions
- Prepare the spice mixture and chicken: In a bowl, combine the paprika, smoked paprika, kosher salt, garlic powder, and ground black pepper. Pat the chicken thighs dry with paper towels to ensure the skin gets crispy. Toss the chicken thighs in the spice mixture and olive oil until evenly coated.
- Preheat and cook in the air fryer: Preheat your air fryer to 400°F (200°C). Arrange the chicken thighs in a single layer in the air fryer basket with the skin side down, making sure they do not touch. If needed, cook in batches to avoid overcrowding. Air fry the chicken for 16 to 22 minutes, flipping halfway through, until an instant-read thermometer inserted into the thickest part reads 155°F (68°C).
- Rest and serve: Remove the chicken thighs from the air fryer and let them rest for 5 minutes; this resting time allows the internal temperature to rise to the safe level of 165°F (74°C). Serve the chicken hot, garnished with lemon wedges and optionally fresh chopped parsley or cilantro for a burst of freshness.
Notes
- Patting chicken thighs dry is key for crispy skin.
- Do not overcrowd the air fryer basket to ensure even cooking.
- You can adjust spices to your taste for more heat or smokiness.
- Use a meat thermometer for precise doneness and safe cooking.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the air fryer to retain crispiness.
